Homemade Spaghetti and Meatballs

Ingredients

For the Meatballs:

• 1 lb ground beef (or mix beef & pork for extra flavor)

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• 2 cloves garlic, minced

• 1 large egg, beaten

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 2 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• 1 tsp salt (to taste)

• ½ tsp black pepper

• 1 tsp dried basil (or fresh if available)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional, for a little kick)

For Serving:

• 1 lb spaghetti

• Fresh basil or parsley, for garnish

• Extra Parmesan cheese

Instructions

1. Make the Meatballs:

   • In a large bowl, mix ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, pepper, and Italian seasoning until just combined.

   • Roll into 1–1.5 inch meatballs and place on a plate.

2. Brown the Meatballs:

   • Heat a large skillet or Dutch oven with olive oil over medium heat.

   • Add meatballs and sear on all sides until browned (they don’t need to be fully cooked yet). Remove and set aside.

3. Make the Sauce:

   • In the same pot, add onion and cook until softened.

   • Add garlic and cook for 30 seconds.

   • Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, basil, oregano, and red pepper flakes.

   • Simmer for 5 minutes.

4. Simmer Meatballs in Sauce:

   • Return meatballs to the sauce. Cover and let simmer gently for 25–30 minutes, until meatballs are cooked through and sauce is rich and flavorful.

5. Cook the Pasta:

   • Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and set aside.

6. Serve:

   • Plate spaghetti, ladle sauce and meatballs over the top.

   • Garnish with Parmesan and fresh basil or parsley.